Best 4 Beef Vegetable Pie Recipes

VEGETABLE BEEF PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. In a large bowl, combine beef, vegetables, soup and pepper. Spoon into crust. , Roll out the remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Freeze option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time to 5-10 minutes or until heated through and a thermometer inserted in center reads 165°.

BEEF AND VEGETABLE POT PIE/LIGHT

Steps:

• Preheat oven to 400 degrees.
• Heat 1 1/2 tsp oil in a large non-stick skillet over med high heat.
• Add beef; cook until browned, stirring to crumble.
• Drain meat, wipe drippings from pan with paper towel.
• Heat remaining 1 1/2 tsp oil in pan.
• Add zucchini and next 6 ingredients (through garlic), saute 7 minutes or until veggies are tender.
• Return beef to pan.
• Stir in wine, tomato paste, Worcestershire sauce, pepper and broth.
• Bring to a boil; cook 3 minutes.
• Combine cornstarch and water in a small bowl; stir with a whisk.
• Add the cornstarch mixture to the pan and cook 1 minute, stirring constantly.
• Spoon beef mixture into a 11X7 baking dish coated with cooking spray.
• Separate breadstick dough into strips.
• Arrange strps in a lattice fashion over beef mixture.
• Bake for 12 minutes or until browned.

BETTY'S BEEF AND VEGETABLE "COTTAGE PIE"

Steps:

• 1. To make the meat filling: Heat the meat in a little oil and fry with the onion. Add the vegetables and cook for a further 10 minutes. Add everything else (not the gravy granuals) and cook for 30 - 40 minutes (or until the split peas are cooked) over a medium heat. Add the gravy granuals mixed with water and stir through until thickened. Pre-heat oven to 375oF/190oC.
• 2. To make the potatoes: Boil potatoes in a large pot until tender. Strain well and mash with butter and milk. Taste and season if needed.
• 3. Assembly: Pour the meat into a oiled/buttered lasange dish. Top with the potatoes (I gently drop spoonfuls all over and connect them with a fork) Top with cheese and breadcrumbs if using.
• 4. To bake: Place in a pre-heated oven and bake for 35 - 40 minutes. It should be bubbly and golden. Remove from the oven and let sit for 10 minutes. Serve and enjoy!

BEEF VEGETABLE PIE

Steps:

• 1. defrost pie crust (or, if you're making your own crust, after mixing the dough and kneading it.. let rest for 30 minutes)
• 2. In a large saucepan, saute onion, carrots, and cabbage in the melted butter stirring often till tender and slightly browned.... roughly about 15 minutes. Set aside in a large bowl.
• 3. In same skillet, saute meat over high heat till no longer pink. Then lower the heat and add the flour and seasonings, stirring to mix well (be sure to scrape up any brown bits from the bottom of the pan. Then stir in the beef broth and bring back to a simmer. Simmer about 5 minutes till mixture is thickened, then add to the vegetables
• 4. preheat oven to 400, roll the pie dough out to a 16 inch round on a lightly floured surface. Carefully place on a cookie sheet leaving about an inch between the crust and the edge of the pan. (about half the dough will be hanging out of the cookie sheet)
• 5. Spoon meat and veggie mixture onto the half of the dough on the cookie sheet to about 2 inches from the edge of the dough, then fold over the other half to make a half moon shape. Pinch ends together to seal firmly.
• 6. Mix egg with a tablespoon of water to make a glaze and brush over the top crust and cut steam vents into the top.
• 7. bake at 400 for 30 minutes or till crust is golden brown. Slide onto a serving board and cut into slices for serving.
• 8. *note, if using the premade crusts, you can use one whole crust for the bottom, and after mounding the meat in the center on the cookie sheet, use the second crust for the top, (or just make two half moon shapes dividing the filling evenly between them) still making sure to seal the edges and cut steam vents. I've also done this pot pie style using a deep dish pan with a top and bottom crust.